This balsamic-dressed salad is loaded with corn, avocado, tomato, and cucumber and is so easy to make!
Growing up my mom would make a tomato and cucumber salad almost every Sunday night. She would slice cucumbers, chop up tomatoes, add in some lemon juice, and then finish it with a little salt & pepper. Occasionally she added in fresh corn, but that was based off of what did well in our garden. Tomatoes and cucumbers always grew the best so there were always plenty of those to go around.
I’ve already shared her basic recipe here, but today I’m adding a fun twist to that cucumber salad by adding in a simple balsamic dressing and some avocado. The avocado adds such a delicious and creamy element to the salad and each ingredient works together perfectly especially when tossed in the dressing! Crunchy corn and cucumbers with sweet tomatoes and creamy avocado? Definitely going on our Sunday dinner rotation!
Tips to make an easy and quick cucumber salad:
- To save time slicing cucumbers you can use a mandoline slicer. If you don’t have a mandoline slicer you can also use the slicer section of a cheese grater to cut thin coins of cucumber.
- To cut all your cherry tomatoes at ONCE: place a plate with a lip upside down on a solid surface. Place all the cherry tomatoes inside that lip and then secure them down with the lip of another plate. Place your hand on top of that plate securely and using a sharp serrated knife you can slice through all of the cherry tomatoes at one time!
- To make this salad even faster, use raw corn off the cob. In the recipe below I share how to grill the corn, but raw corn is also yummy and we love it both ways equally!
What kind of cucumbers should I use?
- Persian or English cucumbers are less bitter, have less seeds, and are more flavorful than regular cucumbers. I prefer English or Persian in this recipe, but if you aren’t able to access either then regular cucumbers will work. (I’d look for seedless!)
Can I make this cucumber salad in advance?
- Unfortunately this is a salad that doesn’t do well being made too far in advance. You can prepare the tomato, cucumber, corn, and dressing ahead of time by a few hours, but to keep this salad as fresh as possible I wouldn’t prep ingredients more than 4-5 hours in advance.
- The dressing is the one exception to this: it can be stored in the fridge for 1 week so you can make that ahead of time!
How long does this cucumber salad last for?
- Again, this cucumber salad isn’t one that stores well or would make great leftovers. If you make this salad, try to plan the amounts so it will all get eaten the same day (this salad can be halved easily!) Once the salad is tossed with the dressing, it will last about a day. Additionally, if the avocado is sitting out with this salad for more than a couple of hours, it does start to brown and become mushy. When we serve this salad I like adding the avocado and dressing right before eating and enjoying it within the hour.
How to grill the corn for this cucumber salad (optional):
Shuck the ears of corn. Evenly rub vegetable oil over all of the cobs of corn and then lightly sprinkle sea salt on all sides. Place the corn on a grill (medium high heat), cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
More Easy Salads:
This balsamic dressed corn, avocado, tomato, and cucumber salad is packed with flavor and so easy to make!
- 1 pint ripe cherry tomatoes, halved
- 5 small Persian cucumbers, coined
- 2 large avocados, diced
- 1 large corn on the cob, corn cut off the cob
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup good quality olive oil
- Fine sea salt and freshly cracked black pepper
If desired, grill the corn on the cob (we love it grilled or added raw!) For grilling directions see post.
In a large salad bowl, combine the halved cherry tomatoes, coined Persian cucumbers, diced avocados, and the corn cut from the cob.
For the vinaigrette add all the ingredients together in a mason jar. Add salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper and then add more to the salad overall. Shake the dressing well right before pouring over the salad.
Pour the dressing over the salad, toss, and enjoy immediately! This salad doesn't sit well with the avocado and dressing so don't add either until right ready to eat!